[CH] Roaster design
The Geissmans (jgeissman@socal.rr.com)
Fri, 06 Jun 2003 18:30:10 -0700
This year I have a lot of potential salsa peppers planted --
NewMex, Jalapeno, Fresno, Anaheim, etc. And of course
a few hotter ones to make the salsa more incendiary.
What's an efficient way to peel lots of peppers at one time?
I am accustomed to putting 1/2" wire mesh over the stove,
turning on somewhere between one and four burners,
placing peppers over the flame, turning them until blackened,
and then later peeling and processing them into salsa. It's
not hard, but it's pretty labor-intensive. Is there some sort
of machine that would do this?
I have thought of making a cylinder of the 1/2" mesh, and
mounting it on my barbeque's rotisserie like a concrete
mixer or clothes dryer. The assumption is that peppers in
there would tumble rather randomly, getting all surfaces
exposed to the heat from below, and eventually char enough
for easy peeling.
Does anybody have experience with this or with some way
to char peppers in relatively large quantities without having
to stand over them all the time?
TIA
Jim Geissman
USDA Zone 10, Sunset Zone 18, SoCal